South Indian Egg Appam combines rice pancakes and eggs

Egg Appam is a tasty twist on a popular South Indian dish. Traditionally, appam is a soft and fluffy rice pancake made from fermented rice batter. It is often enjoyed with spicy curries or chutneys. The new version adds a protein-rich egg in the center, making it even more delicious. Making appam is simple and quick, perfect for breakfast or any meal. It is also known as mukka sirka in some regions. The article offers helpful tips to ensure the Egg Appam turns out well. First, use well-fermented rice batter for the right texture. Second, grease the pan properly to prevent sticking. You can also add chopped onions, tomatoes, and green chillies for extra flavor. If you want a vegetarian option, just skip the egg. To prepare Egg Appam, soak rice and dal together, then grind them with coconut and salt to create a smooth batter. Let this batter ferment for 6 to 7 hours, or overnight. Once it has risen, add some water to make it easy to pour. Heat oil in an appam pan and pour in about a quarter cup of batter. Swirl the pan to spread the batter thinly along the edges. Crack an egg into the center and cover the pan. Cook on low heat until the edges start to lift, then remove the appam and serve. Repeat with the remaining batter, greasing the pan as needed. Enjoy your Egg Appam!